This is one of my most often made recipes because I love it and its pretty healthy! The avocados are full of healthy fats while the cacao brings a dose of antioxidants, plus it tastes amazing!
Super simple and quick to make, I love to pair this with fresh fruits. Although the recipe seems like a chocolate mousse pudding I have been known to have it for breakfast with apple slices more often than not. It’s easy to make vegan by substituting the honey with maple syrup, stevia or any other sweetener.
4 Medjool Dates
Cocoa /Cacao powder (Roughly 2-3 tablespoons)
Maple syrup/ honey (Roughly one teaspoon)
Avocados are rich with so many vitamins and minerals including oleric acid, a building component of myelin which is associated with the speedy function of the nervous system. They are also full of folic acid, pantothenic acid and vitamin K, all of which are required for good nerve health. There is also a significant quantity of vitamin E which is required by the body to neutralise free radicals which can contribute to memory loss.
Vitamins and Minerals per 100 grams (Source).
Avocados are also high in monounsaturated fats (the good fats) which are a helpful in the maintainance of good cholesterol levels and heart health.
To begin, peel the skin off the avocado rather than scooping the flesh out in order to access the nutrients residing just below the skin.
Blend in the food processor, pit the dates and blend.
Then add the cocoa and honey to taste. I like to have it very chocolatey so add lots of cocoa powder! Blend it all together for a few minutes to ensure it is well mixed and creamy and serve!
It really is that simple! If you pop it in the fridge it will keep for roughly three days.